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Categories:
cake flour baking powder salt butter sugar light brown sugar eggs lemon zest banana vanilla milk walnuts Frosting butter sugar grated lemon zest lemon juice
Viewed: 37 - Published at: 3 years agoIngredients
- The Cake
- 2 1/4 cups cake flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, at room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar, firmly packed
- 2 eggs
- 1/2 teaspoon grated lemon zest
- 1 cup mashed very ripe banana
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 3/4 cup chopped walnuts
- The Frosting
- 1/2 cup butter, at room temperature (1 stick)
- 4 1/2 cups confectioners' sugar
- 3/4 teaspoon grated lemon zest
- 3 -5 tablespoons fresh lemon juice
Method
- Preheat the oven to 350°F Grease 2 - 9 inch round cake pans and line the bottom of each with a disk of wax paper (see recipe #452719).
- Sift the flour with the baking powder and salt.
- In a large mixing bowl, cream the butter with the sugars until light and fluffy. Beat in the eggs, one at a time. Stir in the lemon zest.
- In a small bowl mix the mashed bananas with the vanilla and milk. Add the banana mixture and the dry ingredients to the butter mixture alternately in 2 or 3 batches and stir until just blended. Fold in the nuts.
- Divide the batter between the cake pans and spread it out evenly. Bake until a cake tester inserted in the centre comes out clean, 30-35 minutes. Let stand 5 minutes before unmolding onto a wire rack. Peel off the wax paper.
- For the frosting, cream the butter until smooth, then gradually beat in the sugar. Stir in the lemon zest and enough juice to make a spreadable consistency.
- Set one of the cake layers on a serving plate. Cover with about one third of the frosting. Top with the second cake layer. Spread the remaining frosting evenly over the top & sides of cake.
